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Print this Recipe    Cabbage 08

Shchi (Cabbage Soup)
Yield: 10 servings

10 porcini, well rinsed
3 lb brisket
2 lb marrow bone, cracked
10 cup water
1 onion
1 carrot
1 celery stalk with leaves, chopped
1 parsnip, peeled
bouquet garni
salt
6 tsp unsalted butter
4 cup cabbage, shredded
2 1/2 cup sauerkraut, packaged (not ca
2 Tbsp tomato paste
1 carrot, julienned
1 celery stalk, chopped
1 turnip, peeled and diced
16 oz can plum tomatoes
salt
black pepper
1 garlic clove, minced
fresh dill, finely chopped
sour cream

Soak the porcini in 1 cup water for 2 hours. Drain them, pat dry
with paper towels, chop fine, and set aside. Discard the liquid
or save for another use.

To make the stock, in a large soup pot, bring the meat, bones, and
water to a boil over high heat, periodically skimming off the foam
as it rises to the top. Add the remaining stock ingredients, and
reduce the heat to low. Simmer, covered, until the meat is tender,
about two hours.

Meanwhile, melt half the butter in a deep skillet over medium heat>
Add the cabbage and sauerkraut and sauti for 10 minutes, tossing
and stirring regularly. Add one cup hot stock (it doesn't have to
be fully cooked) and the tomato paste. Cover and simmer over low
heat for 35 to 40 minutes.

Melt the remaining butter in another large skillet and sauti the
carrot, onions, celery, turnip, and mushrooms until soft and lightly
browned, about 15 minutes. When the stock is ready, strain it into
a clean pot. Reserve the meat and discard the other solids. Add
the sauerkraut and cabbage, the vegetable mixture, and tomatoes to
the stock. Season with salt and pepper, stir, and cook, covered,
over medium-low heat for 20 minutes.

Cut the meat into bite-size pieces and add it to the soup, along
with the minced garlic. Simmer for another five minutes. Let
stand for at least 15 minutes, and preferably a day and a night,
before serving, refrigerate, covered, and reheat slowly if serving
the next day. Serve garnished with fresh dill and sour cream, if
desired.

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